Billets for the winter - spices for meat, shish kebab: the best recipes. How to prepare a seasoning for meat from plums, gooseberries, tomatoes, cranberries, cherry plums, cherries, herbs, apples, dogwood: recipes

From this article you will learn how to prepare a variety of seasonings for meat for the winter.

How to cook a regular piece of meat so that it has different tastes every time? This is often thought of by cooks. In summer it is easier - there are fresh vegetables, greens, you can vary the side dishes.

And what to do in the winter? To every day the menu was different from the previous one, you need to stock up with seasonings from vegetables and fruits. Consider them.

Seasoning with plums for meat for the winter

Seasoning for plum meat for the winter

Tkemali - plum sauce for meat

This unusual Georgian sauce name is nothing but a sweet and sour seasoning with a rather unusual taste.

For tkemali need:

• 2 kg draining dark blue
• Large bunch of green dill, basil and cilantro
• 1 head of garlic
• Salt, red bitter pepper ground, sugar to your liking
• 1 teaspoon hops-sunny

Start cooking:

1. Plums mine, remove the stone, cut the half of the sink into small pieces, put it into a pan with a thick bottom, and put it on the fire.
2. While the plums do not boil, stir them to prevent burnt, remove the resulting foam.
3. When the contents of the saucepan boil, screw the fire to a mild burning, and cook, stirring for 20-25 minutes.
4. If plums do not completely boil, grind them through a sieve.
5. Add to the puree chopped garlic, chopped greens, hops-suneli, salt and sugar.
6. In the end we add bitter pepper to your taste, if it is poured in the beginning, it will break the bitterness of the taste of the remaining spices, and you will not be able to achieve the ideal taste of the seasoning.
7. Cook the seasoning for another 15 minutes, pour into sterilized small jars with lids, curl, turn upside down.
8. When the seasoning has cooled, turn the cans into the usual state and store them in the pantry.

Seasoning from gooseberry to meat for the winter

Seasoning to gooseberry meat for the winter

Seasoning "Birch"

Birch - so called gooseberry earlier. There is no seasoning from it in the store. It has a lot of vitamins, because it is not brewed, but stored raw.

For seasoning you need:

• 1 kg of gooseberry
• For 1 bunch of basil and coriander greens
• 1 teaspoon of dried chopped thyme
• 1 garlic head
• Salt for your taste

Let's start cooking:

1. Gooseberry and greens of my spicy herbs, dried.
2. Grind everything in a meat grinder.
3. Add to the mixture a detailed thyme, salt, stir.
4. We lay out on clean cans, close with screw caps, and store it in the cold.

Seasoning for tomato meat for the winter

Seasoning for tomato meat for the winter

Tips for preparing a healthy seasoning:

• To reduce the tomato paste, dilute the liquid juice after grinding the tomato, cook only a thick mass.
• In tomatoes, there is a substance called lycopene, which prevents cancer, and if you cook them, the amount of lycopene increases.

Seasoning from tomato

For seasoning you need:

• 5 kg of tomatoes
• 2 bulbs( large)
• Garlic - 2 heads
• 1 stack.sugar
• For 1 tbsp.l.salt, red sweet and black ground pepper
• For 1 dessert spoon of ground cinnamon, mustard and acetic acid

Let's start cooking:

1. Tomatoes with onion and garlic mine. Cut tomatoes into quarters, onion halves, and grind through a meat grinder.
2. Add to the mixture pepper, salt with sugar, and cook for 1 hour, stirring, over low heat.
3. Add acetic acid or diluted vinegar, then take more, mustard with cinnamon, and cook another 15 minutes.
4. We distribute the seasoning in cans sterile, roll them up, turn them over, cover them with something warm before cooling down. The finished seasoning is 4-4.5 liters.

Seasoning from cowberries to meat for the winter

Seasoning to the meat from cowberry for the winter

Seasoning from cowberry

For seasoning:

• 200 g of bilberry
• 2 tbsp.l.sugar
• 2 berries juniper
• 0,5 tsp.hops-suneli
• 1 tbsp.l.vinegar balsamic
• Salt, ground: red bitter and black peppers, cloves to your taste

Let's start cooking:

1. We sort through the cranberries and mine, let it drain, add to the saucepan, fill the sugar with berries and wait until the juice is released.
2. Berries mash with a spoon, and cook on low heat for 10 minutes.
3. Cool the berries and grind them through a sieve.
4. Wipe the rubbed mass again on the fire, add the vinegar with spices, salt, and cook on low heat until thick.
5. Pour into sterilized jar and spin.

Seasoning from cherry plum to meat

Seasoning to dried plum meat for winter

Sweet cherry plums

Unsinned cherry plum contains a lot( up to 14%) of citric acid. In ripe alych some of the acid passes into sugar and pectins. If you want an acidic seasoning, take the fruits that have not reached the desired level, and the sweeter ones are ripe.

For tkemali from cherry plums you need:

• 3 kg of yellow plums
• 2 stacks.water
• For 1 bunch of inflorescences of dill, green mint and cilantro
• 4 cloves of garlic
• 1 tbsp.l.sugar
• Salt and red bitter pepper ground to your taste
• 1 tbsp.l.vegetable oil from above to the jar

Begin to cook:

1. Alychu washing, pour in a saucepan with water, and cook until it boils( 10-15 minutes).
2. We wipe the fruit through a sieve so that the bones, peel and tails remain on it.
3. The resulting mashed potatoes are poured into a saucepan, add salt and pepper, as well as a whole bunch of dill, and cook on low heat for half an hour, often stirring.
4. Dill is extracted and thrown away, and in the seasoning we add sugar, ground: cilantro, mint and garlic, and cook for another 15 minutes.
5. We distribute the hot seasoning on sterile jars, top pour into the jar 1 st.a spoonful of vegetable oil, roll up each jar, turn it over, and leave it to cool. The seasoning is stored in a cool place.

Seasoning from cherry to meat

Seasoning to cherry meat for winter

Seasoning from cherry

For seasoning from cherry you need:

• 500 g of cherries
• 100-150 g of sugar
• 70 ml of balsamic vinegar
• 1-1,5 st.l.hops-suneli
• 5 cloves of garlic
• Salt and ground bitter pepper to your taste

Getting started:

1. Cherries, letting water drain, we take out bones from them, tear off their tails.
2. Spread the cherries in a saucepan, fall asleep with sugar, wait until the cherries are allowed to juice.
3. Add salt, spices, chopped garlic, and cook for 20-30 minutes.
4. The next step is the addition of vinegar, and boiling for another half hour.
5. Let the cherries cool down a bit and grind them through a sieve.
6. Cook the seasoning for about 10 minutes until it thickens.
7. Pour the hot seasoning into a sterile jar with a screw cap, when it cools down, put it in a cool place.

Seasoning for meat from grasses

Green seasoning to meat from spicy herbs for winter

Green seasoning for meat for winter

For green seasoning it is necessary: ​​

• 5 small bitter peppers
• 5-6 cloves of garlic
• One and a half cup of sliced ​​green cilantro
• 3 cores of cardamom
• For 1 tsp.cumin and black pepper
• Salt to taste
• 1-2 tbsp.spoons of olive oil

Begin to cook:

1. Grind cumin caraway seeds, black pepper, cardamom.
2. Chop the minced meat or a blender with cut greens with bitter pepper and garlic.
3. Mix the spices and herbs together, add salt, olive oil.
4. Let's brew for 5-6 hours, put in a clean jar, and store in the refrigerator.

Spicy seasoning for meat for the winter

Sharp seasoning for pepper meat for the winter

Hot pepper seasoning

For seasoning you need:

• 2 kg of sweet pepper red
• 1 kg of bitter red pepper and garlic
• 2 cups of salt

Start cooking:

1. Both kinds of pepper, cut with halves, we throw out seeds and tails.
2. Garlic is peeled off the husk.
3. We pass on the meat grinder pepper with garlic, add salt and mix.
4. We distribute the raw seasoning on sterilized jars, cover with lids and store in the refrigerator.

Seasoning from apples to meat for the winter

Seasoning for meat from apples for the winter

Seasoning from apples

For seasoning of apples:

• 5 kg of apples of acid
• 0,5 kg of Bulgarian pepper
• 300 g of garlic
• 1 bunch of parsley, cilantro, celery and dill
• Salt to your taste

Let's start cooking:

1. Cut my apples, cut into 4 parts, clean from skins and seeds, pour in a saucepan with water, in the amount of 1 cup, and cook until the apples are boiled.
2. Wipe the cooked apples through a sieve, and put it back in a saucepan.
3. Add finely chopped greens, minced meat pepper with garlic, salt, and cook for 10 minutes.
4. Hot seasoning is laid out on sterilized jars, tightened with lids, leave to cool, and then store in the pantry.

Seasoning for jellied meat

Seasoning to horseradish jammed meat

Homemade horseradish is good for jellied meat.

Homemade horseradish

For seasoning you need:

• 500 g fresh horseradish roots
• 1 large beet
• 1 tbsp.spoon sugar
• 2 tbsp.spoons 9% vinegar
• Salt to your taste

Getting Started:

1. Horseradish sticks are mine, cleaned, cut into pieces and twisted in a meat grinder.
2. We immediately lay the ground mass in clean jars and cover with plastic caps.
3. Raw brightly colored beets, washing, peeled, rubbed on a melon grater, and through gauze in 2 layers we squeeze juice.
4. Beet juice is poured into grated horseradish, pour sugar, salt, mix, pour vinegar, and mix again.
5. Pour the surface of the seasoning with cold boiled water to cover the seasoning, cover it, shake it, let it brew. The next day horseradish is ready.

Seasoning with cornel meat

Seasoning with cornelian meat for the winter

From the ripe and soft cornel, at the end of summer, we prepare for the winter seasoning from cornelian.

Seasoning from cornelian

For seasoning it is necessary: ​​

• 800 g of cornelian
• For 5-7 branches of green cilantro, mint and dill
• 1,5 pcs.pepper bitter
• 8 cloves of garlic
• 1,5 st.spoons of vegetable oil, preferably olive
• 2 tbsp.spoons of coriander grinded
• 1 tbsp.spoon of wine vinegar
• 1,5 tbsp.spoons of sugar
• Salt for your taste

Begin to cook:

1. Kizil sorting out, tearing off his tails, mine.
2. Pour the berries in a pan with water to cover them, and cook with a weak boil for 20 minutes. We leave to cool down.
3. Greens with garlic, pepper bitter, dry, finely chop.
4. Add the cornel sauce, salt, oil, sugar, wine vinegar, mix everything, and boil for 15 minutes, until the seasoning gets the consistency of sour cream.
5. We put the hot seasoning in a sterile jar with a screwed lid, close it, leave it to cool, and then store it in the fridge.

Thyme - meat seasoning

Pork baked with thyme

• With thyme, you can cook very tasty meat with a minimum of ingredients. Thyme has one peculiarity: the taste is revealed completely, if it is long to cook , so we throw thyme right at the beginning of the meat preparation.
• Thyme is well combined with such spices: bay leaf, tarragon, marjoram, parsley, lavender and oregano.
• Thyme improves the taste of such types of meat: chicken, rabbit, pork, lamb.

Pork baked with thyme

To prepare pork you need:

• Piece of pork without bones about 1 kg
• 1 teaspoon dried leaves of thyme
• 2 tbsp.spoons of vegetable oil
• 1.5 tbsp.spoons of lemon juice
• 0.5 teaspoons of dried basil and ground paprika
• Salt, ground bitter and black pepper to your taste

Let's start cooking:

1. Meat, dry it, and leave a shallow cut along the whole piece of shallow cuts( 0.5cm) crosswise. To cut it is not necessary more deeply, otherwise the prepared meat will be dryish.
2. Strew the meat with salt and pepper, let's stand.
3. Preparing the marinade. Mix the ground basil, thyme, paprika, bitter pepper, pour in vegetable oil and fresh lemon juice, stir and beat.
4. On a fairly large piece of foil, so you can collect its tips on top of the meat, lay out a piece of meat.
5. Add to marinade meat, grind it all over the piece, cover with foil, and leave to marinate for about 2 hours at room temperature, if you plan to pickle meat longer - put it in the refrigerator.
6. Put the meat in a foil into a deep form, pour in water( 1-2 glasses) and put it in a heated oven to 200 ° C for 1 hour.
7. Turn off the oven, leave the meat for 10-15 minutes, and then open the foil, drain the liquid - it will be gravy, and the meat is put on the dish, and cut into pieces.
8. Hot meat can be served with garnish, and cold as a snack.

Seasoning with eggplants for shish kebab for the winter

Seasoning for eggplant meat for the winter

Seasoning from eggplant, tomato and pepper to shish kebab

This seasoning is good in winter not only to barbecue, but also as a preventative against colds.

For seasoning you need:

• 1,5 kg of tomatoes
• 1 kg of eggplant and sweet pepper
• 300 g of garlic
• 3-5 bitter peppers
• 1 cup vegetable oil
• 100 ml 9% vinegar
• Salt to your taste

Getting started:

1. Tomatoes, peppers and aubergines, we cut everything in small lobules, we remove the skin from the eggplant, we remove the pepper from the tails and seeds.
2. Garlic cloves are cleaned from the husk.
3. We pass vegetables twice through a meat grinder.
4. In the saucepan to the mashed potatoes add salt and butter, and cook for about 40-50 minutes.
5. Add vinegar, boil for another 5 minutes.
6. We pour hot sauce over sterilized jars, roll up, we store cold banks in the pantry.

So, we learned how to prepare different seasonings for meat for the winter, to diversify your menu.

Video: Plum sauce for winter( tkemali), delicious recipe for sauce for meat and fish